Recipe Blog!

Recipe Wednesday is back Y’all! Today I’m making a low carb & gluten free Bacon and Jalapeño Cauliflower Chowder! Who needs inflammatory, carb filled corn chowder when you have this anti-inflammatory, healing and great for fortifying your immune system Chowder! Yay! Enjoy!

Instructions:Melt butter in a large stockpot or Dutch oven, that’s fancy talk for big pot, over medium heat. Add bacon and cook until brown and crispy, about 5-8 minutes. Transfer to a plate to cool. (Don’t be basic or afraid of fat and blot with a paper towel, you’re better than that, and you know fat is good for you).

Keep the render fat in the pot and add your garlic, onion, carrots, celery and cauliflower. Stir and cook, until everything is well coated in the fat. Add chicken broth and one tablespoon of the chopped parsely, turn up the heat to medium high and cover the pot with the lid and cook until everything is tender, about 5-7 minutes. Uncover and add coconut milk and stir.

Transfer everything to a blender and blend until well blended but still thick; about 10 seconds on a medium setting.

Transfer everything back into the pot. Stir in the Creole seasoning and pepper. Add more if you like. If you are not eating the chowder right away, add bay leaves and let it simmer with the lid on.

When ready to eat, check the consistency. If the chowder is too thick, add more coconut milk as needed or if it’s too thin, sprinkle a thin layer of coconut flour over the entire top of the chowder and stir until desired consistency is reached.

Serve in a bowl and garnish with bacon, jalapeno and parsley to your desire.